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Omega-3 Fats May Significantly Reduce Damage from Stroke

According to the International Society for the Study of Fatty Acids and Lipids (ISSFAL), new evidence shows that omega-3 polyunsaturated fatty acids found in seafood and marine oils DHA and EPA, can significantly reduce damage from stroke in a mouse model when given immediately afterwards.

The Stockholm-based society reports that about 15 million people worldwide have a stroke each year and risk increases with age. Ischemic stroke, caused by a blockage of a blood vessel that supplies blood to the brain, accounts for about 87 percent of all cases.

Investigators at Goethe University of Frankfurt, Germany explored ischemic stroke in mice and the impact of an EPA and DHA emulsion administered 90 minutes afterwards by examining the degree of damage, cellular function and neuroinflammation, according to ISSFAL.

ISSFAL reported that treatment with the omega-3 emulsion significantly decreased the stroke area by 21 percent and lowered the severity of stroke by 50 percent. It also significantly improved brain cell function and reduced markers of inflammation.

“This pilot study demonstrated that DHA and EPA might aid in early medical intervention in ischemic stroke,” said Gunter Eckert, PhD, associate professor of pharmacology and toxicology at Goethe University. “Further investigation is in order and holds promise for human trials.”

For more information, visit www.issfal.org.

 

 

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